Classic Scrambled Eggs
Classic Scrambled Eggs is an easy dinner. Made with 1 can condensed cream of chicken soup, 8 eggs, beaten, dash of pepper, 2 tbsp. margarine or butter and chopped fresh parsley or chives to garnish, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
In a medium bowl, stir soup until smooth.
Gradually blend in eggs and pepper.
In a 10-inch skillet over low heat, melt margarine.
Pour in egg mixture.
Add eggs begin to set, stir lightly so uncooked egg flows to bottom.
Cook until set but still very moist.
Garnish with parsley or chives.
Serve immediately. Serves 4.
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